A few years ago I (Marie) traveled across the Atlantic to the east to visit a not so recent liberated third world Romania. My purpose was, technically, volunteer work. What I discovered was such a diverse cuisine of breads sausages, cheeses, meats, vegetables, coffee, and tea. I enjoyed every moment of dinning. Whether it was “Al fresco” or indoors with quite strangers masticating every morsel with such revelry. Ha! Ok, a little over dramatized, but the food was good! This one particular dish caught my attention and tantalized my taste buds. I couldn’t quite figure it out. What was this creamy richness that was, seemingly a signature dish served at every dinner. I finally got the courage and asked one of the local ladies what it was…. EGGPLANT! Which brings me to this computer tonight. I tried to look up recipes to figure out what was going on in this eggplant salad/dip I couldn’t stop eating with the crusty bread it was served with. Finally, I gave up and tried modifying the concoction until it came very close to what I had tasted once upon a time…..long ago. Recipe is as follows…sort of.
2 eggplants (roasted) skins must be charred!
1/2 Large grated yellow onion
Two large tomatoes
Olive oil
Safflower oil
fresh cream
Salt and pepper
Smoked paprika
Paprika
garlic powder
Ok so, I don’t have the exact amounts. I tend to “eye-ball” them. Consider your ingredients. And add spices and the rest, accordingly. DO NOT do that with baking!! 
Until next time…..
Bon appetit!
